Author: John Rohrs

I’m John Rohrs, seafood purchasing manager at Perishable Distributors of Iowa, a wholly-owned subsidiary of Hy-Vee established in 1982 to provide a central distribution system for perishable products to Iowa stores.
In my job, I work with stores to help create more sales and educate employees on seafood.
Through Hy-Vee’s Responsible Choice initiative I’ve enjoyed meeting and communicating with vendors and creating the friendships that make our partnerships work.

It’s time for our annual crab and seafood sale, the absolute best time of the year to pick up some of Alaska’s most prized and sustainable resources. All Alaska crab sold by Hy-Vee is labeled with our Responsible Choice logo because Alaska crab fisheries are some of the best-managed wild fisheries in the world.
In Alaska, crab is king. No other shellfish in the world offers such widespread appeal than Alaska King Crab. Harvested from the icy waters off Alaska, this shellfish is always sweet, succulent and flavorful. It is also nutritious, low in fat and is unmatched for its natural rich flavor and tender texture. The largest and most impressive of all the crabs caught in the world, Alaska King Crab lends itself to a variety of attractive plate presentations from appetizers, chowders and soups to main course entries.

All of Hy-Vee’s Alaska King Crab is fully cooked and ready to eat; just heat and eat. I suggest pre-scoring the legs with a butter knife before heating to make the cracking a lot easier. Melt butter, add little garlic powder and enjoy! If you have any questions on how to prepare it, just ask your local Hy-Vee seafood crew.

Celebrate the holidays this year with Responsible Choice Alaska King Crab. You and your guests will love it!

Last month I had the opportunity again to visit the mecca of sustainable seafood, this time on Akutan Island, Alaska, during the peak of the king crab season. This time I was accompanied by Jason Pride, Assistant Vice President of Meat/Seafood Operations at Hy-Vee.

Akutan Island is located in Alaska’s Aleutian Islands chain, approximately 750 miles southwest of Anchorage. This is one the most remote places in the world. On the map, it looks like a desolate island that lies in the middle of the Bering Sea and Pacific Ocean. However, this island houses one of the largest seafood processing facilities in North America, which is owned and operated by Hy-Vee’s seafood partner Trident Seafood. With more than 1,400 company-housed employees on site during peak seasons, this year-round, multi-species frozen seafood operation is capable of processing more than 3 million pounds of raw seafood each day. Wild Alaska pollock – which is the Bering Sea’s most abundant sustainable whitefish – is the main focus of this facility. This day the focus was not pollock, but instead Responsible Choice Alaska king crab.

How remote is this facility? There are only two ways in: by boat or by helicopter. First you must find a break in the weather to get a plane into the neighboring island of Akun. Other than the airport, the only thing on the island is a small herd of wild cattle that were originally brought in as a food source for locals. Once you arrive at the airport, you must then get on a boat and brave the open water or take a helicopter to Akutan Island. Your stay on Akutan may change at any time depending on Mother Nature, meaning you could be stuck there for a while.

The weather was in our favor, but only for six hours. After that point, we had to get off the island and in the air, otherwise we could have been temporarily stranded there. We did our best with the time we had to tour the massive seafood processing facility in full production of processing king crab from start to finish. It was truly a sight to see! Jason and I had the privilege to handle some of these deep cold water creatures as they were being offloaded into the facility.

Part of the tour took place on Sig Hansen’s famous Northwestern crab boat, which was offloading its final catch of the year. I will never forget chatting and hearing stories from Sig and his crew. The crew was tired but in great spirits as their king crab season was coming to an end after only two weeks. The word on the docks from the fishermen was that king crab was bountiful and crab were everywhere. This was great news after preliminary management test catches came back poor, which resulted in large quota cuts on all Alaska crab.

Our tour of Akutan Island came to end as we received word that we needed to leave in order to beat the weather and move on to the next leg of our trip to Kodiak, Alaska. Here lies another community built on sustainable fishing. The shorelines were lined with seafood processing facilities. None stood out more than that of Trident’s trio of facilities: Star of Kodiak, Pillar Mountain and its newest expansion, the Near Island facility. This facility houses a new fully-automated production line for pollock and salmon. The facility features renewable energy produced by a combination of hydroelectric and wind generators. It was amazing to see the full-automation process in operation processing pollock. The only human interaction and handling was at the time of checking weights on cases before they head into the blast freezers to be frozen. This automation takes food safety to the next level.

Our journey gave new meaning to the phrase “Heading to the Source.” Seafood is truly a global industry that one cannot fully understand by reading an article or by surfing the Internet. To fully understand it, you must be there as the product is being offloaded, processed and packed. But most importantly, seeing the communities, families and fisherman firsthand and witnessing their passion gave us the will to support and sustain these fisheries!

Oysters have been a favorite delicacy for centuries. Today, oysters often are enjoyed in restaurants, but they also are available at your local Hy-Vee grocery store. The demand for these tasty mollusks has never been stronger. Because of increased demand, cultured or farmed oysters help support and take some of the pressure off of wild stocks.

Seafood lovers often look for a clean-tasting oyster, especially when eating them raw. This is what you’ll find in our Responsible Choice Gold Band Oysters from Motivatit Seafoods. The Motivatit company was founded in Houma, Louisiana, by Ernest Voisin in 1971. Today, the Voisin family continues to operate the business. The company has 16,000 acres of natural water bottom, spread throughout the Louisiana coastline. Its fleet consists of 20 to 30 boats ranging in size from 20 feet to 80 feet.

Gold Band Oysters are harvested, processed and shipped fresh and quicker than those of any other company in the industry. The award-winning pre-shucked Gold Band Oysters are made possible by their patented, USDA-approved High Pressure Processing technology. The process reduces harmful bacteria to non-detectable levels and uses no heat, therefore the process has little effect on the taste or texture of the oyster. Prior to the process, gold plastic bands are heat-shrunk around each oyster to assure that the oyster’s liquid remains within its shell. This process undergoes quarterly tests through private laboratories to assure the validity of its results.

Gold Band Oysters make it easy for any consumer to open and enjoy. There is no need to become an expert in shucking; simply cut the bands and grab a butter knife to pop open and enjoy. When looking for that perfect oyster this holiday season, stop in your local Hy-Vee seafood market and look for the oysters wrapped in gold!

To see how a product truly comes together from boat to dinner plate, one must see the process firsthand by being present when the fish comes in.

Last month, I made the journey north to one of the most famous fisheries in the world: the Copper River in Cordova, Alaska. Its population is under 2,000 people and is only accessible by plane or boat. Cordova is the mecca of sustainable wild salmon.

The shorelines of the community were not filled with million-dollar homes or 5-star resorts, but instead multimillion-dollar fish processing facilities, one of which processes and packs Hy-Vee’s Responsible Choice fresh salmon. I was lucky to witness a fresh run of wild Alaska coho salmon being processed, much of which later made the journey to our distribution center in Ankeny, Iowa, and then out to Hy-Vee customers in our eight states.

Watching the process from start to finish – and realizing the amount of time and effort that goes into handling product – is truly a sight to see. I’m a seafood buyer, and seeing the pride that these workers take in what they do gives me a great feeling about doing business with them.

Part of my days were spent at the docks with fisherman, listening to some of their wild stories as they maintained their nets and boats. Even after just a short amount of time on the docks, you can sense the camaraderie that the fishermen share. All are competitors when it comes to catching fish, but are friends who would help out each other in a time of need. One fisherman was familiar with Hy-Vee; he is a Minnesota native who lives in Cordova six months out of the year just to fish salmon.

The life of an Alaska salmon fisherman is not something anyone can just walk in and do. There are only about 540 commercial fishing permits available. Many of these permits have been passed on to younger generations from their grandparents and parents. It is not unusual to see a fisherman’s young son or daughter take over the reins of the family’s quota and boat. Permits do occasionally go up for sale, and can cost $200,000 or more. That is a huge investment for a business where the returns are unknown, as so many variables stand in the way – including weather to reduced quotas. Salmon fishing isn’t an easy job. Most of the vessels are operated by a single person. The operator’s job experience and good fortune undoubtedly affect the amount of money he brings home.

My evenings were spent around a dinner table at the homes of several local fishermen, which is an experience I will not soon forget. I was able to get a peek inside their lives and their reasons for doing what they do. Listening to their stories gave me a whole new perspective on what life is like outside of the Midwest. Wild salmon fisherman have a strong work ethic and spend endless hours managing, harvesting and maintaining their “harvest” – in this case wild salmon. It’s really somewhat similar to that of a cattle or agriculture farmer here in the Midwest. The only difference is that they are out pursuing “the last of the hunted proteins,” and if the fish aren’t there or the weather is too bad to fish then they come home empty-handed. The unknown never stops them from going back out, as they know that one good trip could result in a bountiful payoff.

It’s hard to fully grasp all that goes into a wild fishery. My goal for this trip was to obtain a better understanding about what makes this fishery one of the finest. The amount of knowledge and understanding that one gains in a trip like this is truly priceless.

There have been a lot questions about the safety of imported seafood. Seafood comes from a global supply and it’s necessary to import products from all over the world to meet our customer needs. There isn’t enough domestic (U.S.) production to meet the demand.

In order to offer variety, we must import some of our seafood. All product that is imported is subject to U.S. Food and Drug Administration (FDA) inspection upon arrival in the U.S. Also, all foreign facilities that offer product for sale to the U.S. operate under a FDA-mandated HACCP (Hazard Analysis Critical Control Points) plan.

Food safety isn’t our only concern. Hy-Vee goes to great lengths to ensure the fisheries and farms we buy seafood from are responsibly managed, and do not cause any negative environmental impacts.

Hy-Vee owes much of our success to our suppliers who have worked with us to reach and also maintain our Responsible Seafood Commitment. Read more about our efforts here.

We have developed a group of suppliers that share our same goals for food safety. We have a “trust and verify” system in place where we require documentation from our suppliers that our products are safe and that they have proper quality assurance steps in place. This requirement is for all seafood products, no matter where it comes from.

Hy-Vee seafood buyers make sure to buy from reputable suppliers. Our vendors have people onsite testing the products we purchase to ensure that quality always come first. Plus, as an added quality-check, we have a full-time government USDC Lot Inspector onsite at our warehouse in Ankeny, Iowa. He inspects all of Hy-Vee’s fresh seafood along with many frozen products that arrive here. This helps us ensure that our customers are receiving top quality seafood.

Here is a list of the things Hy-Vee’s suppliers must guarantee:

The production facilities comply with FDA’s HACCP guidelines.

They comply with good environmental and aquaculture (if applicable) practices.

The plants apply the HACCP principles to farming, harvesting and processing of fish and shrimp.

The plants guarantee that they have not used illegal additives, antibiotics or other chemicals.

The suppliers use independent lab analysis overseas and in the U.S. for verification.

The supplier does frequent plant visits. Many suppliers have a full-time staff at the plants to verify that the quality standards are met and to pull samples for lab analysis.

The supplier has third-party audits completed at its facilities.

The product has 100 percent traceability.

Over 90 percent of seafood consumed in the U.S. is imported, but Hy-Vee has still successfully worked with its suppliers to only source responsible seafood. Globalization is essential to the seafood industry. Hy-Vee will continue to focus on food safety, sustainability and quality.

Fair Trade Certified products are acquired with respect for people and our planet. When customers purchase a product with the Fair Trade Certified label, they can be sure that the fishermen and workers who produced it received a fair deal for their hard work. This means better prices and wages, safer working conditions, environmental protection, and additional funds to invest in community projects like education, health care and clean water.

Fair Trade USA informed us that Hy-Vee is the only retailer that is pursuing an effort of this scale. To learn more about Fair Trade tuna and the process behind the product, check out this short video about a small-scale handline-caught tuna fishing in Indonesia.

Lobsters are arguably one of the most delicious seafood treats of the summer. The American lobster is the sweetest, most flavorful lobster around. Lobsters have been an integral part of the coastal region for generations.

When it comes to sourcing these delicious Responsible Choice lobsters, Hy-Vee looks no further than the coast of Maine. The strict management practices enforced there ensure that the lobsters will be around for future generations.

Lobsters are graded as soft-shell (new shell) or hard-shell (old shell). So what’s the difference?

Lobsters will periodically shed their shells as they grow. This can happen as many as 25 times before they are 6 or 7 years old. After that, males shed every year and females shed every two years. When lobsters become very large, molting is less frequent. After they shed they have a paper-thin shell, which can take up to two months to harden, and are called soft-shell, new-shell or shedders. The debate goes on as to which is most tasty, though the soft-shell are definitely easier to crack! Either variety is welcome on our dinner table!

To make the more than 1,000-mile journey to the Midwest, Hy-Vee must source hard-shell lobsters. The more delicate soft-shell lobsters simply will not make the trip.

Upon arrival at our perishable warehouse in Ankeny, Iowa, the lobsters are counted and checked thoroughly before they are placed in our state-of-the-art lobster tank where they sit in holding for 24 hours before being shipped. This ensures that they are hearty and healthy enough to ship.

Then the lobsters make their way to our Hy-Vee stores, where they are often placed on display much to the delight of Seafoodies and children alike. If you have any questions about preparation or how to eat lobster, just visit with your local Hy-Vee seafood counter team. They’re happy to share their knowledge to allow you to enjoy fresh and delicious lobster right in your own home!

When it comes to quality and freshness, Hy-Vee always wants to be the best at it. That’s why Hy-Vee placed a full-time U.S.D.C. Lot Inspector onsite at PDI, our perishable distribution center in Ankeny, Iowa.

The inspector examines all of our fresh and frozen seafood to ensure that products meet all of Hy-Vee’s standards and specifications. This is a voluntary program that goes above standard government requirements for seafood.

Seafood is a global industry, which requires Hy-Vee to source responsible seafood from all over the world. Having a full-time government inspector in our warehouse every day, inspecting the products we bring in, helps us to ensure that we are truly sending our stores and customers the freshest, highest quality responsibly sourced seafood in the Midwest.

I have worked with Bryan Sauve, our inspector, for several years now. He is one of the most thorough and knowledgeable people I have ever met in the industry. He takes pride and ownership in what he does. We are very thankful to have him onsite and as a part of our seafood program. He has helped Hy-Vee create one of the best seafood programs in the country.

Our customers can buy Hy-Vee seafood with confidence, knowing that they are bringing home some of the best seafood available.

Hy-Vee Responsible Choice Alaska Bairdi Snow Crab are considered by fisherman and crab lovers as the best crab on the market. Bairdi’s exceptional sweet flavor and firm texture is easily noticeable over its cousin, the Opilio Snow Crab.

Just how good are the Bairdi? We asked an Alaska Bairdi crab fisherman his opinion.

“I pull out the king crab for guests. I keep the Bairdi for myself!” said Jake Jacobsen, captain of the Polar Sea and Ocean Hunter. Jacobsen has worked for Alaska and West Coast fisheries since 1968 and has operated many vessels. He is currently executive director of Inter-Cooperative Exchange, a crab harvesting cooperative that typically harvests about 70 percent of the Bering Sea crab quota.

Bairdi Snow Crab are found throughout the Bering Sea and typically caught through the use of crab pots, similar to those used to catch the larger King crab. The pots are placed at depths ranging from 114 to 1,100 feet. The season opens in January and typically runs through March or April. The catch is all based on a strict quota basis that is managed by the State of Alaska, the leader in seafood sustainability.

Hy-Vee crab lovers will have the opportunity to try some of this delicious crab throughout the month of June at their local Hy-Vee seafood market.

Responsible Choice Alaska halibut’s eye-catching pearl white flesh and mild, slightly sweet flavor is sure to satisfy any seafoodie’s appetite. Many consider it to be the “steak” of seafood due to its versatility in the kitchen for many signature dishes. The largest of all flatfish, Alaska halibut can grow well over 300 pounds and are referred to by many fisherman as “barn boards” because of their impressive size.

Commercial halibut fishing began more than a century ago in the 1890s. Company-owned steamers carried several small dories or two-man rowboats. It was quite different compared to today’s modern-day halibut boats, which are much larger and versatile for use in all types of Alaska species fisheries.

Each year the International Pacific Halibut Commission (IPHC) uses scientific data to manage and establish the season and determine catch limits. The North Pacific Fishery Management Council in Alaska is responsible for allocating the catch limits among users and user groups fishing off Alaska and developing regulations for the fishery, in line with commission recommendations.

The commercial halibut fishery is very selective in the fish catches, and the bycatch is minimal. This is due to the extremely large circle hooks used when setting longlines. The circle hooks also increase the catch rates and improve the survival rate of undersized halibut that are caught and released. Other regulations, devices and gear restrictions are enforced to also help reduce bycatch and minimize habitat damage.

Hy-Vee customers can stop in now and try the fish to see why they are called the “world’s premium whitefish.” Have your choice between a nice thick fresh halibut steak or premium trimmed boneless halibut portion.